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	<title>Yankee Cook &#187; Fresh Herbs</title>
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	<link>http://www.yankeecook.com</link>
	<description>One frugal New Englander&#039;s food blog</description>
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		<title>Pan-Fried Rosemary Cod</title>
		<link>http://www.yankeecook.com/pan-fried-rosemary-cod/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=pan-fried-rosemary-cod</link>
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		<pubDate>Mon, 15 Mar 2010 19:09:10 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Pescatarian]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2823</guid>
		<description><![CDATA[This was the final week of our fish share until the next season which starts in the spring. We got a lovely cod. Fresh cod is so delicate, it deserves to not have its flavor masked by other things. In this case, lemon adds a bit of zing and fresh rosemary lends its mellow flavor [...]]]></description>
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		<title>Lemon Tarragon Teacake</title>
		<link>http://www.yankeecook.com/lemon-tarragon-teacake/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=lemon-tarragon-teacake</link>
		<comments>http://www.yankeecook.com/lemon-tarragon-teacake/#comments</comments>
		<pubDate>Sat, 13 Feb 2010 18:30:49 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Breakfast and Brunch]]></category>
		<category><![CDATA[Cake]]></category>
		<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2080</guid>
		<description><![CDATA[Teacakes. Is it not the most adorable word? It conjures images of flowery tablecloths, delicate china and smiling aunties.
Tarragon is a social chameleon. The Gatsby of herbs. It gets along just as well in sweet dishes as it does with its more common savory partners. This recipe demonstrates the former. Lemony, sweet and dense, Lemon [...]]]></description>
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		<title>Tarragon Chicken Salad</title>
		<link>http://www.yankeecook.com/tarragon-chicken-salad/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=tarragon-chicken-salad</link>
		<comments>http://www.yankeecook.com/tarragon-chicken-salad/#comments</comments>
		<pubDate>Wed, 10 Feb 2010 04:19:41 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1957</guid>
		<description><![CDATA[Whenever I roast a chicken, we always have lots of meat left over. Reheating is fine, but not ideal because the meat tends to dry out.
This recipe makes good use of the leftover dark and white meat from roasted chicken without the need to reheat. Tarragon&#8217;s mellow flavor is a good match for the balsamic [...]]]></description>
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		<title>Greek Style Cod Soup</title>
		<link>http://www.yankeecook.com/greek-style-cod-soup/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=greek-style-cod-soup</link>
		<comments>http://www.yankeecook.com/greek-style-cod-soup/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 17:24:46 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Dairy-Free]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1625</guid>
		<description><![CDATA[This week&#8217;s Community Supported Fishery catch was cod. We currently have a freezer full of fish cakes and we&#8217;ve roasted quite a few fish whole since signing up for the CSF. So I decided to set Wayback Machine to 2006 and go over to my trusty recipe box for ideas. I had worked on this [...]]]></description>
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		<title>Spice-Rubbed Boneless Country Ribs with Dill Buttered Fingerling Potatoes</title>
		<link>http://www.yankeecook.com/spice-rubbed-boneless-country-ribs-dill-buttered-fingerling-potatoes/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=spice-rubbed-boneless-country-ribs-dill-buttered-fingerling-potatoes</link>
		<comments>http://www.yankeecook.com/spice-rubbed-boneless-country-ribs-dill-buttered-fingerling-potatoes/#comments</comments>
		<pubDate>Fri, 20 Nov 2009 01:55:19 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Slow-Cooking]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=613</guid>
		<description><![CDATA[This is a good dinner to make if you don&#8217;t have a lot of time or energy for prep-work. A few minutes in the kitchen and then you&#8217;re free as a little bird while the meat slow-cooks in the oven. Slow-cooking is great for tough cuts of meat because it gives the connective tissue a [...]]]></description>
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		<title>Chipotle Chicken Tostadas with Guacamole</title>
		<link>http://www.yankeecook.com/chipotle-chicken-tostadas-guacamole/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=chipotle-chicken-tostadas-guacamole</link>
		<comments>http://www.yankeecook.com/chipotle-chicken-tostadas-guacamole/#comments</comments>
		<pubDate>Fri, 13 Nov 2009 03:30:28 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Organic]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=473</guid>
		<description><![CDATA[I&#8217;d never seen a dried chipotle pepper until last week. As much as I enjoy criticizing its overuse in recent years, I&#8217;d never actually cooked with chipotle. Since it was available at that moment, I picked some up without a plan. Then, over the weekend our cilantro plant was looking a little heavy for its [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tarragon Pollock with Herbed Figs</title>
		<link>http://www.yankeecook.com/tarragon-pollock-with-herbed-figs/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=tarragon-pollock-with-herbed-figs</link>
		<comments>http://www.yankeecook.com/tarragon-pollock-with-herbed-figs/#comments</comments>
		<pubDate>Fri, 23 Oct 2009 03:52:02 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Local]]></category>
		<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=142</guid>
		<description><![CDATA[We are members of a CSF &#8211; Community Supported Fishery. It&#8217;s similar to a CSA, but instead of produce, it&#8217;s fish that comes fresh from the ocean that morning. Whatever is caught is what we get. Today&#8217;s catch was pollock.
This dish is similar to meuniere, except I added fresh tarragon to the butter. Tarragon gives [...]]]></description>
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